"The Audition" Premiers Sept. 18

The Canadian Pacific Ballet and Jake West present to you their newest collaboration -
“The Audition”.  Weaving together graceful, romantic ballet with circus arts, The Audition is a hilarious show where we cast a new member in an upcoming role.  Melded to the story are gorgeous dance pieces, new school juggling and tons of physical comedy from a diverse array of talented artists.  Join us to laugh and be mezmerised  as we spin and twirl into your lives.  

Nice shot from Market Square in Victoria

This shot was taken by Vadym Graifer.  I love how it pops.  Check out his work here:
http://photography.realitytrader.com/

It has been great performing with the Canadian Pacific Ballet.  The last two nights have been really fun - the audiences have really enjoyed our ballet/circus collaboration.  I have been thoroughly enjoying doing my Tony Saltana "comedy choreographer" with the dancers - it just fits so perfectly.  We have a fabulous show in the works which we will premier at the Cowichan Wine Festival at Merridale Farm Sept. 18.  The show is premised on an audition with the audience woven together with graceful ballet, circus arts and hilarity.

And don't forget  - Ballet Under the Stars continues Aug. 9 through to the 24th.  Next up - I will be doing some comedia del arte with the ballet.  Should be a fun and interesting challenge.
Rocking,
JAKE

KEEMA SAMOSAS

Ingredients:

Mutton mince .... 250 gms

Onions ................. 2 sliced

Ginger paste....... 1 tsp

Garlic paste ......... 1 tsp

Green chillies ... 1-2

Turmeric powder.... 1/4 tsp

Coriander powder ... 1/2 tsp

Cumin powder ...... 1/2 tsp

Garam masala ........ 1/2 tsp

Red chilli powder .... 1/4 tsp

Salt ................ to taste

Oil.

Coriander leaves.

Potato ........ 1 small. ( boiled )

For the dough:

White flour/maida ...... 2-3 cups

Oil .......................... 2 -3 tbsp

Salt ................... to taste

Ajwain or caraway seeds ..... 1/2 tsp

Knead the dough with water and set aside.

To prepare keema filling :

1. Heat oil in a pan and fry the onions till golden brown.

2. Add the ginger garlic paste and green chillies. Saute and add the mince.

3. Add the masalas and salt.

4. Saute the keema adding a little water until it is brown. Add a little water, coriander leaves and simmer it to cook until done. It has to be dry. Let it cool.

5. Crumble the boiled potato with hands and mix it with keema. This makes the keema filling a bit binding and easy to fill in the samosas.

To Make Samosas:

1. Roll out a small quantity of dough. Cut it into two.

2. Make a cone shape and fill with the keema mixture.

3. Apply water to the edges with your fingers and seal the samosa.

4. Deep fry the samosas and serve with mint chutney or sauce

This goes to:

Signature Recipes - @ Sara's Kitchen

Iftar Moments Hijri 1432

@ - Taste of Pearl city

my creative space...ripplicious

I'm having a lot of fun making this for the first born...

It keeps my knees warm at night while I'm hooking and watching countless reality tv shows:) 

...and this is proof positive that the sun doesn't always shine in Sydney!

Off to Townsville this afternoon...bloody long way to go for a meeting :)

Creative spaces this-a-way.
all images a tranquil townhouse

Big Crowds at Victoria Busker Festival

both sides of the coin was honored to be part of the big gala show on the Empress Lawn at the Victoria Busker Festival.  We do have video, but we are both so busy at the moment that it is on the backburner.  Thanks again Victoria for supporting your local artists.  Your rock!